The Frog & the Peach Restaurant Review

: Executive chef/owner Bruce Lefebvre, a grad of such restaurants as Charlie Palmer’s Aureole, Daniel Boulud’s Daniel and Christian Delouvrier's now-closed Lespinasse, oversees the kitchen, where everything from the bread to the ice cream is prepared fresh. Lefebvre’s philosophy is simple: reinventing proven flavor combinations in creative ways. His inspiration is a global palette of tastes for seasonal menus. Prices can be high, but there are some economical options like the three-course $19 lunch and the $42 dinner. Try the pan-roasted Griggstown chicken served with sweet potato purée studded with smoked pecans, pickled bell peppers and a bourbon-spiked pan sauce, or a grilled domestic lamb T-bone accompanied by fresh bean salad and Goan-style potato “chop” with yogurt sauce. For dessert, consider the coconut semifreddo with a dab of caramel sauce, and little croquettes that open to reveal molten chocolate ---with a surprise: a fiery bit of hot pepper. Wines span the globe and are offered at fair prices.